EP2378892A2 - Procédés et techniques de traitement de fèves de cacao - Google Patents

Procédés et techniques de traitement de fèves de cacao

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Publication number
EP2378892A2
EP2378892A2 EP09805829A EP09805829A EP2378892A2 EP 2378892 A2 EP2378892 A2 EP 2378892A2 EP 09805829 A EP09805829 A EP 09805829A EP 09805829 A EP09805829 A EP 09805829A EP 2378892 A2 EP2378892 A2 EP 2378892A2
Authority
EP
European Patent Office
Prior art keywords
cocoa
water
grinding
phase
solids
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP09805829A
Other languages
German (de)
English (en)
Other versions
EP2378892B1 (fr
Inventor
Tilo HÜHN
Roland Laux
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ODC Lizenz AG
Original Assignee
Zuercher Hochschule fur Angewandte Wissenschaften Grueental
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Zuercher Hochschule fur Angewandte Wissenschaften Grueental filed Critical Zuercher Hochschule fur Angewandte Wissenschaften Grueental
Priority to HRP20171101TT priority Critical patent/HRP20171101T1/hr
Priority to SI200931708T priority patent/SI2378892T1/sl
Priority to SM20170356T priority patent/SMT201700356T1/it
Publication of EP2378892A2 publication Critical patent/EP2378892A2/fr
Application granted granted Critical
Publication of EP2378892B1 publication Critical patent/EP2378892B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/002—Processes for preparing or treating cocoa beans or nibs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/0009—Manufacture or treatment of liquids, creams, pastes, granules, shreds or powders
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds

Definitions

  • This invention relates to improved methods and/or techniques for processing and/or extracting materials from cocoa beans.
  • this invention relates to cocoa bean processing methods (e.g., using unfermented or fermented or roasted or non-roasted beans) which result in cocoa products with improved taste characteristics and/or increased levels of antioxidants and/or vitamins.
  • the types of methods and the steps employed for processing cocoa beans into their respective food products have a significant influence on the various qualities of the resulting cocoa product(s) such as with respect to flavor, intensity, or anti-oxidant or vitamin content and even yield.
  • the method employed for processing cocoa beans into cocoa products can be critically important to the commercial viability or success or acceptance of such products (in the marketplace, or in use for enhancement of other products).
  • a typical cocoa bean processing procedure begins with the harvest of the beans followed by the fermenting and drying of the cocoa beans. Afterwards, the beans are typically cleaned and roasted. Once prepared for further processing, the cocoa beans, in conventional or prior art methods, are subjected to processing techniques such as those described in Patent Publication No. PCT/JP2002/012064 (hereinafter "the '064 method” or “the '064 publication”).
  • the processing methods employed in the '064 publication have one or more drawbacks or deficiencies and/or otherwise do not fulfill all of the desirable needs in the subject art.
  • the '064 method results in a destruction of cellular compartments of the raw cocoa materials due to high mechanical loads or shear stresses and/or high heat employed which aids in the extraction of cocoa fats.
  • frictional heat generated by the mechanical extraction techniques liquefies the cocoa fat and forms a chocolate liqueur.
  • Using this technique results in emulsification of oil-fat fractions which, in turn, complicates later desirable phase separation processes and/or steps by which important or desirable cocoa products can otherwise be obtained.
  • the present invention is directed to techniques for processing and/or extracting material from cocoa beans.
  • the invention relates to methods for processing cocoa beans which utilize water which is otherwise considered undesirable in cocoa bean processing techniques.
  • the invention relates to methods for processing cocoa beans which utilize lower processing temperatures either with or without water addition steps.
  • methods for producing virgin or extra virgin cocoa products are provided in which loss or damage or deterioration of cocoa bean products or materials (e.g., aromatics, polyphenols, vitamins etc.) during processing is reduced.
  • a method for producing cocoa intermediate products such as cocoa butter is provided.
  • chocolate product "construction kits” are provided which, for example, can include different elements for making chocolate.
  • aromatics, cocoa butter, cocoa powder, and/or polyphenols are included.
  • different elements in different mixtures or quantities can be combined, as desired, in order to determine aroma qualities, content of fat, health effects, and/or other characteristics of the chocolate or other cocoa products produced.
  • a method for processing cocoa beans which employs relative low heat, low shear forces, and/or permits use of water as an extraction solvent is provided.
  • improvement(s) in taste of cocoa products are achieved (e.g., they are less bitter which results in reduced need for sugar) and/or improved retention of anti-oxidants and/or fat soluble vitamins (for health benefits) is obtained.
  • using lower processing temperatures for example, preservation of higher quantities of the original or primary components of the cocoa bean, including preservation of roasting or aroma components is achieved.
  • extraction of aromatics and/or polyphenols (for use in creation and/or refinement of food and non-food products) is obtained.
  • a method for processing cocoa beans comprising: breaking a plurality of cocoa beans; adding water to the broken cocoa beans to form a suspension; coarse grinding the cocoa bean mixture/suspension; fine grinding the cocoa bean mixture/suspension; heating the finely ground cocoa bean mixture/suspension; decanting the cocoa bean mixture/suspension to separate larger solids from liquid; separating smaller and/or fine solid particles from liquids and/or separating oil products from non-oil products.
  • a method for processing cocoa beans comprising: adding water to a plurality of cocoa beans to form a mixture; fine grinding the cocoa bean/water mixture; heating the finely ground cocoa bean/water mixture to a temperature of approximately 70 degrees Celsius or less; decanting the cocoa bean mixture/suspension to separate larger solids from liquid; separating smaller and/or fine solid particles from liquids and/or separating oil products from non-oil products.
  • the initial breaking of whole cocoa beans is accomplished using a hammer mill.
  • a colloid mill is used in an initial (e.g., course) grinding step and/or a corundum stone mill is employed in a later (e.g, fine) grinding step.
  • any mill can be used that results in a particle size generally equal to or under approximately 40 micrometers, more preferably equal to or less than 30 micrometers, and most preferably equal to or less than 10 micrometers.
  • undesirably high pressures and/or mechanical forces are not required or employed and therefore undesired levels of emulsification of cocoa bean material does not occur.
  • cocoa beans are ground to particle sizes of approximately 10 ⁇ m or smaller.
  • Employing such particle sizes in such embodiments enables a water solvent to properly wet the material (because of increased surface area) which, in turn, results in better extraction results (e.g., better yields of desirable cocoa bean materials such as fats or lipids, aromatic substances, and/or polyphenols).
  • a heating step liquefaction of cocoa butter is obtained and/or improved mechanical phase separation is achieved.
  • a decanting step employing centrifugal forces is employed. In such a step, larger particles are generally separated from liquid. Moreover, solids separated in this step may be dried (e.g., for use in chocolate production or processing)
  • a second separation step removal of smaller or fine particles from liquid is achieved.
  • oil based products such as cocoa butter and/or hydrophobic aromatic components can be or are separated from liquid phase components such as cocoa extract and/or hydrophilic aromatic products and/or polyphenol components.
  • such material can be deodorized employing a vacuum de-aerator.
  • a high pressure treatment such as pascalisation is possible (e.g., which can preserve aromatic compounds).
  • heat treatment and deodorization may be employed.
  • a separated liquid phase e.g., degreased cocoa extract
  • a separated liquid phase can be further treated to remove undesired water. This may be achieved using evaporation techniques which, when employed, can desirably ,result in water suspended flavor compounds. Moreover, concentrated polyphenols may result.
  • recovered cocoa flavors may be enhanced by reverse flow distillation (e.g., to separate flavor components from water).
  • water which results from the above or related non-limiting embodiments may be sterilized and/or tyndallized (to kill spores) such as by heat to prevent microorganism spoilage and/or propagation and/or may be deodorized by vacuum de-aerator.
  • "fixed phase” e.g., using an absorber
  • water phase e.g., water phase
  • oil phase e.g., water phase fractions are each extracted and separated after fine grinding of the cocoa beans in a single process step.
  • the fractions are purified and separated into products such as dried and extracted cocoa powder, cocoa butter with hydrophobic cocoa flavor, hydrophilic cocoa flavor, and polyphenol concentrate.
  • a method for processing cocoa beans comprising: adding water to a plurality of unfermented, fermented and/or pre-dried and/or roasted cocoa beans to form a suspension; wet grinding said cocoa bean water suspension in a first grinding step in a first mill; wet grinding said cocoa bean water suspension in a second grinding step in a second mill; heating said cocoa bean water suspension to a temperature of approximately 70 degrees Celsius or less; decanting said cocoa bean water suspension such that said suspension is separated into three phases, a water phase, a fat phase, and solids.
  • a method is provided further including a step wherein said solids are dried in a dryer after separation in said decanting step to obtain aromatics and cocoa solids.
  • a method is provided further including a step wherein material obtained as said water phase is processed in a two phase separator to remove fine particles from said water phase.
  • a method is provided further including a step wherein said water phase is subjected to a first concentration step to obtain aromatics.
  • a method is provided further including a step wherein said water phase is subjected to a second concentration step to obtain polyphenols.
  • a method is provided further including a step wherein said fat phase is filtered on a vibrating screen to remove substantial solids.
  • a method is provided further including a step wherein said fat phase is further processed in a three phase separator to remove excess water and remaining solids.
  • a method is provided further including a step wherein said fat phase is filtrated and cocoa butter is obtained.
  • a method wherein cocoa butter is produced and when said cocoa butter exits said decanting step, said cocoa butter is caused to exit at a temperature selected from between approximately 45 and 50 degrees Celsius.
  • a method is provided wherein cocoa powder is produced which said cocoa powder is dried at a temperature selected from between approximately 50 and 70 degrees Celsius.
  • a method is provided wherein said first grinding step is performed with a perforated disc mill.
  • a method is provided wherein said second grinding step is performed with a toothed colloid mill.
  • a method is provided wherein said second grinding step is performed with a corundum stone mill.
  • a method is provided wherein after said first grinding step, a pump pumps said cocoa bean water suspension to a location wherein said second grinding step is performed. In a further embodiment according to or in combination with any one of the preceding or following embodiments, a method is provided wherein during said heating step, said cocoa bean water suspension is heated utilizing a tube heat exchanger.
  • a method is provided wherein prior to one or more wet grinding steps, sugar and/or fruit juices and/or cocoa pulp are added to the cocoa bean water suspension or mixture.
  • a method is provided further including an additional step where wet solids are treated with a heatable roll grinder to reduce particle size and begin pre-drying.
  • a method is provided further including a step in which sugar, sugar solution, and/or fruit juices and/or cocoa pulp are added to extracted cocoa solids before drying.
  • a drying step produces aromatics and/or cocoa solids.
  • a method is provided wherein said heavy phase is treated by a two phase separator and a vacuum rotation filter to remove fine particles.
  • a method is provided wherein prior to one or more grinding steps, said cocoa beans are broken to form cocoa nibs.
  • a method wherein in one or more grinding steps, said cocoa bean water suspension or mixture is ground to include cocoa bean particle sizes of substantially no more than approximately 10 micrometers or less.
  • a method is provided wherein when at least two grinding steps are performed, a coarse grinding of said cocoa bean water suspension or mixture is performed prior to a fine grinding step.
  • each of said cocoa processing steps are performed at temperatures of no more than approximately 70 degrees Celsius (e.g., possibly except for optional pasteurization or conventional drying steps to treat extracts if needed).
  • a chocolate construction kit including a plurality of cocoa bean extraction products produced in accordance with method steps set forth in any one of the preceding embodiments is provided.
  • such a chocolate construction kit includes, as part of the kit, aromatics, cocoa butter, cocoa powder, and/or polyphenols and/or vitamins.
  • FIG. 1 schematically illustrates an embodiment of one exemplar cocoa processing technique according to the subject invention.
  • FIG. 2 schematically illustrates an embodiment of an alternative cocoa processing technique according to the subject invention.
  • FIG. 3 schematically illustrates certain steps in the embodiment of the cocoa processing technique illustrated in FIG. 2.
  • FIG. 4 schematically illustrates certain additional steps in the embodiment of the cocoa processing technique illustrated in FIG. 2.
  • FIG. 5 schematically illustrates yet additional steps in the embodiment of the cocoa processing technique illustrated in FIG. 2.
  • FIG. 6 schematically illustrates still further steps in the embodiment of the cocoa processing technique illustrated in FIG. 2.
  • FIG. 7 schematically illustrates an embodiment of an alternative cocoa processing technique according to the subject invention.
  • FIG. 8 schematically illustrates certain steps in the embodiment of the cocoa processing technique illustrated in FIG. 7.
  • FIG. 9 schematically illustrates an embodiment of an alternative cocoa processing technique according to the subject invention.
  • FIG. 10 schematically illustrates certain steps in the embodiment of the cocoa processing technique illustrated in FIG. 9.
  • FIG. 11 schematically illustrates certain steps in the embodiment of the cocoa processing technique illustrated in FIG. 9.
  • FIG. 12 schematically illustrates certain steps in the embodiment of the cocoa processing technique illustrated in FIG. 9.
  • FIG. 13 schematically illustrates an embodiment of an alternative cocoa processing technique according to the subject invention.
  • FIG. 14 schematically illustrates certain steps in the embodiment of the cocoa processing technique illustrated in FIG. 13.
  • FIG. 15 illustrates example mass percentages of cocoa products which may be obtained when performing one or more of the herein described cocoa bean processing techniques.
  • this invention relates, in certain non-limiting embodiments, to methods for processing cocoa beans in which less destruction or loss or damage to naturally occurring cocoa bean materials or compounds or elements (e.g., aromatics, polyphenols, etc.) occurs.
  • virgin or extra- virgin type cocoa products e.g., final products such as chocolate or intermediate products such as cocoa butter
  • water is utilized which, prior to Applicants' discovery of the inventive techniques discussed herein, has otherwise been considered undesirable in conventional cocoa bean processing techniques.
  • such methods for processing cocoa beans utilize lower processing temperatures either with or without water addition steps.
  • the suspension is heated, in further processing steps, to a temperature of preferably no more than approximately 70 degrees Celsius. Afterwards, the mixture or suspension is decanted to separate larger solids from liquid(s) and then smaller and/or fine solid particles are further separated from liquids and/or oil products are separated from non-oil products.
  • fermented and/or non-fermented and/or pre-dried and/or roasted cocoa beans are put into suspension and then wet grinded (e.g., optionally with further water) in a perforated disc mill.
  • a pump conveys the milled suspension to a toothed colloid mill for a second or fine grinding step.
  • the suspension is heated by passing it through a tube heat exchanger so that it reaches a temperature of approximately 70 0 C and then it is delivered to a decanter.
  • the suspension is separated into three phases, the heavy phase (water phase), the light phase (fat phase), and the solid phase.
  • the solid phase or solids are dried in a drum dryer preferably, but not necessarily, immediately after the separation which occurs in the decanter. In particular, aromatics and cocoa solids may be gained through such drying process.
  • the heavy phase is further processed in a two phase separator to remove the finest particles out from the suspension. Aroma recovery takes place in a subsequent concentrator at the same time the water (or heavy) phase is pre- concentrated. In another processing step, the pre-concentrated suspension is further concentrated to obtain polyphenols or polyphenol concentrate.'
  • the light phase is filtered employing a vibrating screen to remove the rough solids and then is processed in a three phase separator where the removal of excessive water and solids takes place. The resulting light phase is then filtered once again and cocoa butter is obtained.
  • sugar and/or fruit juices are added to the cocoa bean water suspension or mixture.
  • a corundum mill or other mill type may be used for the second or fine grinding step ( ⁇ .e., of course, any mill or mills may be employed in any number of steps so long as desirably small particle sizes are obtained).
  • wet solids are treated with a heatable roll grinder to reduce particle size and begin pre-drying.
  • sugar, sugar solution, and/or fruit juices may optionally be added to extracted cocoa solids before drying to improve flavor development during the drying process.
  • the solids may also be optionally dried on a vacuum belt dryer substantially immediately (or some ' other desirably short time) after separation in the decanter.
  • the heavy phase may be treated by a two phase separator and a vacuum rotation filter to remove fine particles.
  • the subject cocoa processing technique generally begins with fermented cocoa beans which are subsequently subjected to a "breaking" step during which the beans are broken into smaller, non-whole bean particles (e.g., cocoa nibs), and, after which, water is added to form a coffee bean particle mixture or suspension.
  • a "breaking" step during which the beans are broken into smaller, non-whole bean particles (e.g., cocoa nibs), and, after which, water is added to form a coffee bean particle mixture or suspension.
  • the bean particles are subjected to further particle size reduction steps which preferably, but not necessarily, result in bean particle sizes of approximately 10 ⁇ m or smaller (this is in contrast to certain prior art processing techniques where much larger particle sizes are often employed). Reducing the bean particles to such a size range substantially increases the exposed surface area of the bean particle material therefore allowing it to be more efficiently wet (e.g., with water rather than a chemical solvent) for improved extraction results.
  • Bean particle size reduction in this regard, is accomplished (in this example embodiment) using, first, a colloid mill, and then, afterwards, a corundum stone mill. In particular, neither of these particle size reduction steps result in significant frictional heat production or too high of mechanical forces being employed such that undesirable emulsification occurs. Of course, other particle size reduction steps can be employed.
  • the cocoa materials are subjected to a heating step (in a heat exchanger at approximately 60 degrees Celsius) during which a cocoa butter liquefaction is obtained and/or improved mechanical phase separation is achieved.
  • a decanting step is employed during which centrifugal forces are utilized to achieve particle separations.
  • larger particles in this step are generally separated from liquid (in approximate percentages shown in the subject figure).
  • solids separated in this step may be dried.
  • removal of smaller or fine particles from liquid is achieved (in approximate percentages shown in the subject figure).
  • oil based products such as cocoa butter and/or hydrophobic aromatic components can be or are separated from liquid phase components such as cocoa extract and/or hydrophilic aromatic products and/or polyphenol components.
  • liquid phase components such as cocoa extract and/or hydrophilic aromatic products and/or polyphenol components.
  • cocoa extracted materials e.g., cocoa butter
  • cocoa deodorized employing a vacuum de-aerator.
  • a high pressure treatment such as pascalisation is possible (e.g., which is desirable because it can preserve aromatic compounds).
  • heat treatment and deodorization may be employed (and are possibly recommended).
  • a separated liquid phase e.g., degreased cocoa extract
  • evaporation techniques which, when employed, can desirably result in water suspended or containing flavor compounds (e.g., to be marked as flavored water).
  • concentrated polyphenol products may be obtained.
  • recovered cocoa flavors may be enhanced by reverse flow distillation (e.g., to separate flavor components from water) therefore making them more desirable and/or valuable.
  • FIG. 2 through 6 another example embodiment of a method for processing cocoa beans is illustrated therein. Certain example steps in such a process are set forth as follows:
  • cocoa beans e.g., unfermented, fermented, pre-dried, and/or roasted beans
  • nibs are combined or suspended with water.
  • the mixture or suspension is ground in at least a first grinding step using a perforated disc mill and/or a toothed colloid mill.
  • Fine grinding In at least one fine grinding step, cocoa bean cells are macerated. This enables the solvent (water) to wet the cocoa bean material better due to increased available surface area of the macerated cocoa beans.
  • Heating In a heating step, optionally using a tube heat exchanger, liquefaction of cocoa butter is achieved by heating (e.g., between 45-70 degrees Celsius). Moreover, improvement of mechanical phase separation is achieved.
  • Decanter In at least one decanting step, solids are separated from the liquid phase by centrifugal forces. In this step, primarily coarse or large or high mass solids will be removed. Additionally, the liquid phase may be separated from the light phase (oil phase) and the heavy phase (water phase).
  • Vibrating screen In a filtering phase, a vibrating screen is used to remove further coarse solids from the separated light phase and heavy phase.
  • Two phase separator Employing a two phase separator, fine particles may be removed from the heavy phase.
  • Concentrator In a concentration phase, pre-concentration of the heavy phase and aroma recovery is performed. Further, water and certain flavor compounds are evaporated. Additionally, enhancement of cocoa flavors may be achieved using reverse flow distillation (i.e., to separate flavor compounds and water).
  • Concentrator In an optional second concentration phase, evaporation of excessive water is performed. In this step, concentration of water soluble polyphenols and other ingredients (e.g., vitamins) occurs.
  • Three phase separator In a three phase separator, fine particles are removed from the light phase and excessive water is separated from the oil phase.
  • 13 r Plate Filter In an optional plate filter phase, additional fine particles are removed from the light phase and additional water is separated from the oil phase. In some embodiments, cocoa butter results in this phase.
  • Drum dryer In a drying step, excess or unwanted water can be removed and aroma recovery performed or a roasting effect achieved. In certain embodiments, this step may produce an aroma phase and/or dry cocoa matter.
  • fruit juices and/or sugar is added to the cocoa bean/water mixture or suspension. Such mixture or suspension is then ground or macerated as otherwise described above. Grinding may be performed using a corundum stone mill (e.g., rather than using a toothed colloid mill).
  • Vacuum Rotation Filter Subsequent to the "Two phase separator" step or phase described above, a filtration step is performed in which fine particles are removed from the heavy phase to reduce the cloudiness of the liquid.
  • Heatable roll grinder In a combined heating and grinding step, a heatable roll grinder is used to remove excess or undesired water and to reduce particle size.
  • Figs. 9 and 11 a still further alternative process for processing cocoa beans is illustrated.
  • a belt dryer is used in this illustrated process. Using such a belt dryer, excess or undesired water is removed and aroma recovery and roasting effects are obtained.
  • vacuum and condensation may be utilized.
  • flavor may be tailored in this step (alone or in addition to in other steps) by addition of sugar or fruit juices, for example (other flavor changing materials or substances may, of course, be added). In this stage, both aromatics and dry cocoa matter may be obtained.
  • Figs. 13 and 14 an additional alternative embodiment of a cocoa processing method is disclosed. Although the process in these figures resembles that process disclosed in Fig. 7, certain significant differences between the processes are apparent.
  • sugar, water, and fruit juices are added to cocoa solids prior to the solids being processed or treated in a heatable roll grinder.
  • cocoa butter and an emulsifying agent are added in the conching phase. Similar to the process disclosed in Fig. 12, however, employing these steps, aromatics and/or dry cocoa matter and/or chocolate may be obtained.
  • cocoa beans may be efficiently processed to produce desirable, commercially valuable yields of dried and extracted cocoa powder, cocoa butter with hydrophobic cocoa flavor, hydrophilic cocoa flavor, and polyphenol concentrates.
  • certain resultant cocoa products retain or contain desirable levels of anti-oxidants and/or vitamins and/or possess more desirable (e.g., less bitter) flavors which, in turn, do not require sugar additions (or, at least, high levels or sugar additions) when used in food stuffs.
  • Fig. 15 is provided in this application to illustrate example mass percentages of cocoa products which may be obtained when performing one or more of the herein described cocoa bean processing techniques.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

L'invention concerne des procédés et/ou des techniques améliorés de traitement et/ou d'extraction de matières de fèves de cacao. Dans certains modes de réalisation, les procédés de traitement de fèves de cacao (par exemple, en utilisant des fèves non fermentées ou fermentées ou torréfiées ou non torréfiées) obtiennent des produits de cacao avec de meilleures caractéristiques de goût et/ou des niveaux plus élevés d'antioxydants et/ou de vitamines.
EP09805829.0A 2008-12-24 2009-12-24 Procédés et techniques de traitement de fèves de cacao Active EP2378892B1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
HRP20171101TT HRP20171101T1 (hr) 2008-12-24 2009-12-24 Postupci i tehnike obrade zrna kakaa
SI200931708T SI2378892T1 (sl) 2008-12-24 2009-12-24 Postopki in tehnike za obdelavo kakavovih zrn
SM20170356T SMT201700356T1 (it) 2008-12-24 2009-12-24 Metodi e tecniche di lavorazione di fave di cacao

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US14084408P 2008-12-24 2008-12-24
PCT/IB2009/007893 WO2010073117A2 (fr) 2008-12-24 2009-12-24 Procédés et techniques de traitement de fèves de cacao

Publications (2)

Publication Number Publication Date
EP2378892A2 true EP2378892A2 (fr) 2011-10-26
EP2378892B1 EP2378892B1 (fr) 2017-04-26

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EP09805829.0A Active EP2378892B1 (fr) 2008-12-24 2009-12-24 Procédés et techniques de traitement de fèves de cacao

Country Status (13)

Country Link
US (2) US8734888B2 (fr)
EP (1) EP2378892B1 (fr)
CY (1) CY1119297T1 (fr)
DK (1) DK2378892T3 (fr)
ES (1) ES2633667T3 (fr)
HR (1) HRP20171101T1 (fr)
HU (1) HUE033317T2 (fr)
LT (1) LT2378892T (fr)
PL (1) PL2378892T3 (fr)
PT (1) PT2378892T (fr)
SI (1) SI2378892T1 (fr)
SM (1) SMT201700356T1 (fr)
WO (1) WO2010073117A2 (fr)

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Publication number Priority date Publication date Assignee Title
EP3405272B1 (fr) * 2016-01-19 2022-08-31 Unico-first AG Procédé de production d'ingredients valorisants à partir des herbes ou des épices

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HRP20171101T1 (hr) 2017-10-06
CY1119297T1 (el) 2018-02-14
SI2378892T1 (sl) 2017-09-29
ES2633667T3 (es) 2017-09-22
WO2010073117A2 (fr) 2010-07-01
US20140308428A1 (en) 2014-10-16
DK2378892T3 (en) 2017-08-07
SMT201700356T1 (it) 2017-09-07
WO2010073117A3 (fr) 2010-10-07
US8734888B2 (en) 2014-05-27
US20110311709A1 (en) 2011-12-22
LT2378892T (lt) 2017-08-10
US9526264B2 (en) 2016-12-27
PT2378892T (pt) 2017-08-02
PL2378892T3 (pl) 2017-09-29
HUE033317T2 (en) 2017-11-28
EP2378892B1 (fr) 2017-04-26

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